The first technical center of bakery industry founded by Lesaffre, the Baking Center offers trainings to those who want to learn different manufacturing techniques and new product recipes as well as to those who want to improve their skills.
Founded by Lesaffre in 1974, Baking Center offers trainings to those who want to learn different manufacturing techniques and new product recipes as well as to those who want to improve their skills. Baking Center, which also has a branch in Istanbul, provides trainings at its wellequipped application center, focusing on various topics from basic bakery and advanced baking techniques to laminated doughs and aromatic bread varieties. Istanbul Baking Center, which offers technical support and consultancy services to 17 countries in the region, including Turkey, and one of the trainings at the center is Basic Baking. The trainings cover information on the effects of various kneading times or different dough temperatures on the end product quality and the effects of bread developers on bread, and the participants learn about the basic raw materials in bakery and their effects on the end product. The Training on Manufacturing Variety Bread teaches techniques for manufacturing bread varieties other than standard bread. The training covers different bread varieties with wheat fl our (baguette, sandwich, toast, hamburger bun), as well as bread varieties and different pastries (Viennoiseries) made with different types of fl our.
TEACHING DIFFERENT BREAD TYPES
Baking Center gives bakers technical information on sour dough fermentation in its Aromatic Bread Training. Participants of the trainings grasps a change to improve their skills in manufacturing rustic and fi llet baguette, village bread, whole wheat bread, durum wheat bread, hamburger bun, toast bread and sandwich bread, and to get to know new aromatic ingredients. Baking Center trainings also cover the manufacture of frozen products, which is one of the most important trends in bakery industry. In Training on Frozen Dough Techniques, the manufacturing techniques and special raw materials are explained, with practice of different frozen products, such as baguette, roll bread, croissant, Turkish bagels and savory buns. Laminated Dough: The training on Pizza, Pita and Lavash includes lamination techniques and valuation of the obtained products, direct baking after lamination, shocking after lamination and forming, and storage techniques.